This is an aromatic and delicious chicken dish to enjoy with family and friends. Absolutely living up to the four necessary characteristics that a recipe must possess to qualify as an entry. It is definitely tasty, it is simple to make, it is a healthy and nutritious dish, and it is very reasonable in cost and creation. This dish takes a very simple and classic chicken and adds the aromatic qualities of the rosemary and the light refreshing zing of the citrus, balancing them perfectly for your enjoyment. Let’s start with the things you will need.
2 young roasting chickens cleaned and halved
2 lemons halved
1 bunch of celery coarsely chopped
1 bunch of carrots coarsely chopped
2 medium onions peeled and coarsely chopped
1 bulb of garlic peeled
2 turnips cleaned and coarsely chopped
1 bunch of fresh rosemary sprigs
blended vegetable oil
coarse ground black pepper kosher sea salt
1/2 cup of sugar
First take all of your ingredients excluding the lemons and the sugar and put them into a large bucket with the vegetable oil to sit over night. Allow everything to sit overnight in the bucket covered. When you are ready to prepare the chicken, place everything onto a roasting pan.
Organize the four halves of chicken and the vegetables evenly being sure to get sprigs of the rosemary around each halve. Season again with your black pepper and kosher salt or sea salt. Pre-heat oven to 400 degrees. During this time, take your four lemon halves, using the opened side of the lemon, dip them generously into the sugar and place a halve near each chicken. Bake for about 30 to 45 minutes or until the chicken has reached a safe internal temperature and the outside of the chicken has a nice golden color to it.
Your vegetables should be nicely roasted as well and your lemon should be deliciously candied, dripping with the sugar topping it was dipped in. Evenly distribute onto four dishes and arrange nicely. This dish is paired perfectly with some jasmine rice and light white wine.
Enjoy and happy eating.